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Authentic Thai Panang Curry

A comforting and flavorful dish from Thailand, combining creamy coconut milk and rich spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Curry
  • 4 Tbsp panang curry paste
  • 10.5 oz pork tenderloin or collar, thinly sliced Can substitute with chicken or tofu
  • 1.5 tsp fish sauce Adds umami depth; can be adjusted or omitted
  • 2 tsp neutral oil For sautéing
  • 1.25 cups coconut milk Full-fat for creaminess
  • 10 pieces makrut lime leaves Essential for authentic flavor; found at Asian markets
  • 1.5 Tbsp palm sugar Can substitute with brown sugar
  • 1 piece red bell pepper, julienned Optional for a colorful crunch
  • to serve Jasmine rice For serving
For the Homemade Panang Curry Paste
  • 10 g dried mild chilies
  • 0.5 tsp coarse salt
  • 0.75 tsp cumin seeds
  • 1.5 tsp coriander seeds
  • 0.25 tsp white peppercorns
  • 3 Tbsp chopped lemongrass Fresh is best
  • 1 Tbsp chopped galangal Or ginger in a pinch
  • 1.5 tsp makrut lime zest Fresh or dried
  • 2 pieces cilantro roots Or 6 cilantro stems for an aromatic base
  • 3 Tbsp chopped garlic
  • 0.25 cup chopped shallots
  • 1 tsp fermented shrimp paste Optional; adds umami
  • 2 Tbsp roasted peanuts For texture and crunch
For the Semi-Homemade Panang Curry Paste
  • 4 Tbsp red curry paste
  • 0.75 tsp cumin seeds
  • 1.5 tsp coriander seeds
  • 2 Tbsp roasted peanuts
  • 1 tsp fermented shrimp paste Optional

Method
 

Preparation
  1. In a bowl, combine the sliced pork with fish sauce and neutral oil. Massage gently to ensure the pieces separate and absorb the flavors.
  2. Organize your ingredients in the order they'll be used, and prep everything ahead of time.
Cooking
  1. In a large pan or wok, heat the coconut milk over medium-high heat, stirring often, until it thickens slightly (about 5–7 minutes).
  2. Stir in the panang curry paste, reduce heat to medium-low, and cook for 3–5 minutes until aromatic.
  3. Add palm sugar and torn lime leaves, stirring until sugar dissolves.
  4. Gently add the marinated pork and cook until it's about 50% done (4–5 minutes). Add the remaining coconut milk and stir for another minute.
  5. If using, stir in the bell peppers, and adjust seasoning with additional fish sauce or sugar as needed.
Serving
  1. Serve your aromatic Panang Curry hot over a bed of jasmine rice, garnished with fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months. Make the curry paste a week in advance for deeper flavors.